Wine stability considerations can be classified as: microbiological, protein, tartrate, red wine oxidative and color, white wine oxidative and color, and metals. The problems of producing stable, highly palatable products are of concern to every vintner. The days when wineries can release wines to the public with physical instabilities and still compete has long past. It is essential that every...

Egg yolk lecithin (EYL) is a good source of phosphatidylcholine (PC) and phosphatidylethanolamine (PE), and it is different from soy lecithin (SL) in both fatty acid and phospholipid class composition. These factors may lead to different behavior in oxidative stability and emulsification properties in food systems. Therefore, these characteristics were investigated in this study. Emulsification...

Current research on room-temperature ionic liquids as lubricants is described. Ionic liquids possess excellent properties such as non-volatility, non-flammability, and thermo-oxidative stability. The potential use of ionic liquids as lubricants was first proposed in 2001 and approximately 70 articles pertaining to fundamental research on ionic liquids have been published through May 2009. A lar...

The chemical composition of virgin olive oil may be influenced by genotype and different agronomic (i.e. fruit ripeness degree, water supply) and technological factors. This article reports the evaluation of the influence of the olive ripening stage on the quality indices, the major and the minor components and the oxidative stability of the two main monovarietal Tunisian cultivars (cvv. Chétou...

Meat and meat products, which form a major part of our diet, are very susceptible to quality changes resulting from oxidative processes. Quality of fermented food products depends on the course of various physicochemical and biochemical processes. Oxidation of meat components in raw ripening products may be the result of enzymatic changes occurring as a result of activity of enzymes originating...